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DRY RUBBED ASIAN STEELHEAD or SALMON
(serves two)
2 six ounce fillets of stealhead
2 fluid ounces of olive oil
Dry Rub
2 ounces of currie powder
1 tablespoon tomeric
1 teaspoon granulated garlic
¼ teaspoon cumin ground
¼ teaspoon ground pepper
Mix ingredients well then press fillets into mixture to coat.
Heat oven proof pan, with the 2 ounces of olive oil, on med/high heat on a stove burner. Place coated fillets in hot pan and brown both sides (probably 1½ minutes per side), then place in a 350 degree oven for 15 minutes. Fresh steelhead or salmon should be cooked from a medium rare to a medium consistency. Salt to taste.
Preferred Condiment: Zucchini and Apple Chutnay
3 granny smith apples, diced to large cubes
1 medium zucchini, diced to large cubes
1 ounce grated ginger or ¼ teaspoon dry ginger
1 medium onion, quartered and sliced
¼ teaspoon coarse pepper
1 tablespoon curry powder
1 ounce butter
1 red pepper julienned
4 ounces white wine vinegar
4 ounces sugar or honey
Cook and reduce ingredients to a chunky jam consistency. Salt to taste.
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